Chicken Stew with Potatoes | Chef John’s Cooking Class

Dismantle the whole chicken: ①Separate the wings from the body at the joints between the wings and the body. ②Remove the legs by slicing between body and thigh, popping the hip bone, and removing it. ③Start from the neck, separate the breasts from the rib cage. ④ Cut these big pieces into large chunks.

Roll cut potatoes; cut leaks into large segments; cut onion into large pieces.

Marinate the chicken: in a large mixing bowl, combine chicken, salt, ground white pepper, Shaoxing cooking wine, and Sichuan peppercorn. Toss to mix well and marinate for about 30 minutes.

Caramelize sugar: in a small pan over medium-low hea, add oil and rock sugar, stir constantly until the sugar melted, turn the heat to low. As the sugar starts bubbling, slowly add in cold water.

In a large stock pan over medium heat, add peppercorn oil and garlic, stir fry for 2-3 minutes until lightly golden, and ginger slices stir fry for 1 minute, then add chicken, stir fry for 5-6 minutes until the chicken pieces change color; continue to add onion and green onions, stir fry for about another 2 minutes, add dried chili, and Shaoxing cooking wine to remove the gamey taste; add prepared caramelized sugar, and water. The amount of water is just to cover the chicken. Add salt and rock sugar to season. Cover the lid and cook over medium-high heat for 15-20 minutes.

Add 1qt of corn oil to a Deep Fryer; when the oil temperature reaches 180C°/350F°, deep fry the chunky potato pieces for 2-3 minutes until golden. Remove from the oil.

When the chicken is cooked, add in the fried potato, cover the lid, slowly cook over medium-low heat for 1-2 minutes to allow the sauce to permeate into the potatoes; then add minced garlic, leeks, green pepper, and cumin, turn up the heat to high, thickening for about 1 minute. Done.